|Whipping cream||1 Cup (16 tbs)|
|Diced rhubarb||3 Cup (48 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Marshmallows||1⁄4 Pound (16 Pieces)|
|Lemon juice||2 Tablespoon|
|Red food coloring||4 Drop (Adjust Quantity As Needed)|
Have cream thoroughly chilled.
Place rhubarb and water in saucepan, cover and cook over moderate heat.
As soon as juice flows, add sugar and cook until rhubarb is tender but not mushy.
Remove from heat.
Add salt and marshmallows which have been cut into quarters with a scissors dipped in hot water.
Stir to distribute and let chill.
Remove cream to a chilled bowl, add lemon juice and whip with rotary beater until very stiff.
Fold coloring into the rhubarb mixture, then fold gently but thoroughly into the whipped cream.
Turn immediately into chilled freezing tray.
Freeze at coldest temperature until firm—about 3 hours.
Then return temperature to normal refrigerator temperature and keep in freezing unit until ready to serve.